A new pulses brand Beans&Cuits commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans.
This recipe is inspired by the Arab dish tabbouleh, but using quinoa instead of bulgar or couscous.
400g black quinoa, cooked
1/2 red pepper, diced
1 carrot, grated
1/2 salad onion, sliced
15g dried goji berries
parsley, small bunch, chopped
mint, small bunch, chopped
150g red prawns
1 clove garlic
2 tbsp argon oil (or olive oil)
1 lime, juice only
1 tbsp tahini
1 tbsp water
2 garlic cloves, crushed
salt and pepper
Soak the goji berries in a small bowl with some water for 30 minutes, then drain them when they are rehydrated.
Add the dressing ingredients to a small jar, tighten the lid and shake to combine.
Combine the quinoa ingredients, pour over the dressing and mix thoroughly in a bowl.
Mix all the ingredients together
Heat a little oil in a frying pan, and sauté the prawns. Add the garlic and when nearly cooked, sprinkle over a handful of parsley. Create a tower of quinoa on the plate, then place the cooked prawns around it. Serve with a lime wedge. A delicious, healthy, tasty meal, which is ready in minutes!
Prawns added to the quinoa